To Make Chocolate

Instructions

1. Allow an ounce of chocolate for each person - if it is good, an ounce will be sufficient.
2. Rasp the chocolate.
3. Boil it with about four tablespoonsful of water, from five to ten minutes.
4. When it is extremely smooth, add nearly a pint of new milk.
5. Give it another boil, stir it well or mill it, and serve it directly.
6. For water-chocolate: use three-quarters of a pint of water instead of the milk, and send rich hot cream to table with it.
7. The taste must decide whether it shall be made thicker or thinner.
8. Obs.: the chocolate-mill is worked quickly round between both hands to give a fine froth to the chocolate. It also serves in lieu of a whisk for working creams or jellies to a froth or whip.